Food and beverage technology Books

Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food...

Promoting scientific support for the plethora of health benefits related to nutrition and medicine, Nutraceuticals in Health and Disease Prevention delivers a comprehensive and scientifically sound overview of the latest research findings in disease...

Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations.

Nearly three thousand papers and patents are dedicated to the actual or potential uses of cyclodextrins in pharmacy and pharmaceutical formulations. This is the first book written for pharmacists and pharmaceutical ...

Sensors and Sensory Systems for an Electronic Nose reviews the current state of progress in the development of an electronic instrument capable of olfaction. The instrument -- the so-called electronic nose -- has enormous...

This book discusses the methods for determination of data on thermal conductivity, thermal diffusivity, unit surface conductance or the heat transfer coefficient of foods and agricultural materials. It includes the applications of thermal properties in...

Written by experts in the field and filled with the latest research data, this comprehensive work presents important information on the nutritional properties of fish oils for human health and the analysis of fatty acids...

This is a basic reference/textbook for professionals and students involved with these important oils and fats. It is a valuable source of information for those preparing for or already professionally as­ sociated with the Food...

Food Chemical Risk Analysis provides an introduction to the sciences of food chemistry and risk analysis and demonstrates how the potential hazards associated with food chemicals can be assessed and managed. Food scares are...

The recent series of texts 'Developments in Food Proteins' comprised in all seven volumes which were published in the course of the decade 1982-1991. Each volume contained inter alia one or more chapters that were concerned...

A description of a microbial colony grown on suitable agar usually involves the observation of its immediate surroundings. This applies to most bacteria and fungi and is of considerable taxonomic importance.

This volume deals with the diverse range of industries concerned with the supply and processing of food in the UK. It covers sources relating to food production and processing, including foodstuffs supplied from abroad, and also fish supply and...

FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include...

Bramble Production provides growers with a basic understanding of how raspberry and blackberry plants grow and respond to changes in their environment. Author Perry Crandall includes management practices used by successful growers, making this book a...

In 1981, David Jenkins, Thomas Wolever, and colleagues introduced the concept of the glycemic index (GI) to differentiate carbohydrates based on the rate of blood glucose rise following their consumption. Although GI was first used in diet therapy for...

This book comprises a comprehensive treatise on the theory and practice of brewing, including information on the chemistry, history, and right application of all brewing ingredients and products, as well as a full exposition of the principled of...

This text comprises a complete guide on brewing, containing plain, accurate and thorough instructions in the art of brewing ale, beer, and porter, and including information on making Bavarian beer and the small beers, such as sarsaparilla-beer, mead,...

Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach...

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological...

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological...

This volume addresses the effects and mechanism of functional foods in relation to chronic diseases such as obesity, cardiovascular diseases, diabetes, cancer, etc. Like it's companion, this volume inspires new thought processes and a paradigm shift in...

The mission of the book is to prepare current and future data science and software engineering teams with the skills to fully utilize advanced data science to develop agricultural software capabilities that help to achieve sustained food security for...

Food waste is a far-reaching issue, impacting global food security, economies, and the environment. This book examines the role of advanced drying technologies in addressing food waste and reviews current research, technologies, and methodologies in food...

The Chemistry of Dairying is an essential guide for anyone seeking to understand the science behind dairy processing and preservation. Snyder's clear explanations and detailed research make this a valuable resource for professionals and laypersons alike...

This technical manual provides a detailed overview of the methods and processes involved in beet-sugar production. From cultivation and harvesting to extraction and refining, the author covers all aspects of the industry, making this book an invaluable...

Introduction. Food Science as a Discipline. Characteristics of the Food Industry. Constituents of Foods. Properties and Significance. Nutritive Aspects of Food Constituents. Unit Operations in Food Processing. Quality Factors in Foods. Food...

Partial Table of ContentsI. The Thermal Separation of LiquidsII. Thermodynamics of Mixtures1. Definitions and RelationshipsA. Separability of a Liquid MixtureB. Partial Pressures in Vapor MixturesC. Evaporation of Liquid Mixtures2. Types of MixturesA...

This book presents reliable information, in a non-technical manner, on the composition, nutritive value, manufacture, chemistry, and bacteriology of milk and dairy products. The book introduces the reader to the broad aspects of the dairy industry and...

This book is the outgrowth of the COMETT II Course on Advanced Instru­ mentation, Data Interpretation, and Control of Biotechnological Processes organized by the Katholieke Universiteit Leuven and the Universiteit Gent, and...

The purpose of this book is to provide a balanced introduction to process control and management, aimed at the general process engineer. Rapid changes have occurred in process control over the past decade, mainly because...

This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international...

This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, ...

The first edition of this book rapidly established a reputation for providing a unique source of highly practical information on dairy product technology. Coverage is of products in which milk is either the main component or...

This book provides an up-to-date overview of the economic, chemical, physical, analytical and engineering aspects of the subject, gathering together information which would otherwise be scattered over a wide variety of...

This preface is very short, not least because an introductory chapter incorporating much of the material of a conventional preface has been included and covers most of the important points in somewhat greater detail than we...

The first version of this book, Packaging Materials and Containers was published in 1967 and was revised extensively ten years later under the title The Packaging Media. Some thirty or so authors were involved in producing the...

1 Operational characteristics of the co-rotating twin-screw extruder.- 1.1 Types of extruders.- 1.1.1 Single screw.- 1.1.2 Co-kneaders.- 1.1.3 Counter rotating.- 1.1.4 Co-rotating.- 1.2 Process characteristics of the t.s.e..- 1.2.1 Feeding.- 1.2.2 Screw...

Metal protectin, including both metal treatments and coating systems. affords mutual protection for both can and contents. this book is the first reference to meld the knowledge of chemical companies and canmaking...

This handbook of nutrition and diet provides information on food nutrients and their functions; food safety and distribution; food composition, consumption and utilization; adequacy of diet; and the nutritional management of diseases and disorders. It...